Rhubarb Pistachio Pavlova

Featured in: Sweet Treats for Every Occasion

This elegant pavlova features pistachio-infused meringue layers baked until crisp on the outside while maintaining a soft interior. The meringue is layered with clouds of whipped cream and topped with tangy orange-scented stewed rhubarb that provides the perfect contrast to the sweet meringue. The dish is finished with chopped pistachios and a drizzle of the vibrant rhubarb cooking syrup just before serving. The combination of textures—crisp meringue, soft cream, tender rhubarb—and flavors—nutty, sweet, and tart—creates a sophisticated dessert that's as beautiful as it is delicious.

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Updated on Mon, 02 Jun 2025 19:27:14 GMT
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A cake with fruit on top. | quickietreats.com

This rhubarb pistachio pavlova transforms ordinary ingredients into an extraordinary dessert that balances sweet meringue with tart rhubarb and crunchy pistachios. The vibrant pink rhubarb creates a stunning contrast against the pale green meringue layers, making this a showstopper for any gathering.

I first created this pavlova for my mother's birthday celebration after finding gorgeous forced rhubarb at our local farmers market. The combination was so memorable that it has become our family's official spring celebration dessert.

Ingredients

  • Egg whites: Room temperature eggs whip better and create more stable meringue with better volume
  • Fine white sugar: Creates the glossy texture without grittiness in the meringue
  • Ground pistachios: Adds a beautiful green tint and nutty flavor that pairs perfectly with rhubarb
  • Forced rhubarb: The pink tender variety available in early spring gives the best color and flavor
  • Granulated sugar: Balances the natural tartness of rhubarb without making it too sweet
  • Orange juice and zest: Enhances the natural flavors of rhubarb and creates a more complex syrup
  • Heavy cream: Provides a luxurious, creamy layer between meringue disks
  • Whole pistachios: The garnish adds visual appeal and textural contrast to the finished dessert

Step-by-Step Instructions

Prepare the rhubarb:
Start by preheating your oven to 150C/300F. This gentle heat will allow the rhubarb to soften while maintaining its shape rather than turning to mush. Cut your rhubarb into consistent one-inch pieces to ensure even cooking. The orange zest and juice not only add flavor but also help create a beautiful syrup that will be used later.
Create the pistachio meringue:
Ensure your mixing bowl is completely grease-free before adding egg whites as even the smallest amount of fat will prevent proper whipping. Start whipping egg whites slowly until foamy, then increase speed until they form stiff peaks. Add sugar one tablespoon at a time while continuing to whip, which prevents the meringue from deflating and creates that glossy finish. When folding in ground pistachios, use a gentle motion from the bottom up to preserve as much air as possible.
Shape and bake the meringue:
Spread the meringue mixture into even circular disks about 1 inch thick. The low baking temperature of 160C/320F creates a crisp exterior while maintaining a slightly chewy interior. Allowing the meringue to cool completely in the turned-off oven is crucial to prevent cracking and achieve the perfect texture.
Assemble the masterpiece:
Whip the cream to soft peaks rather than stiff peaks for a more luxurious mouthfeel. When layering, ensure cream extends to the edges to act as "glue" between meringue layers. Adding the rhubarb with a slotted spoon prevents excess liquid from making the meringue soggy before serving, but saving that syrup for the final presentation adds both flavor and visual appeal.
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A cake with white frosting and fruit toppings. | quickietreats.com

Pistachios might seem like an unusual pairing with rhubarb, but the slightly floral nuttiness complements the tartness perfectly. My grandmother actually introduced me to this combination years ago with her pistachio and rhubarb compote, which inspired this more elaborate version.

Make-Ahead Options

The meringue disks can be made up to 3 days ahead if stored in an airtight container in a cool, dry place. Avoid refrigerating them as moisture will soften the crisp exterior. The stewed rhubarb actually improves with flavor after a day in the refrigerator, making this an ideal dessert for entertaining since much of the work can be done in advance.

Seasonal Adaptations

While forced rhubarb creates the most vibrant pink color, regular rhubarb works beautifully too just add a few more tablespoons of sugar if it seems particularly tart. In summer, this pavlova works wonderfully with strawberries or raspberries instead of rhubarb. For fall, consider poached pears with a hint of cinnamon. The pistachio meringue provides a versatile base for any seasonal fruit.

The History Behind the Dish

Pavlova was originally created in honor of Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920s. This version honors the traditional crisp-yet-chewy meringue base while adding a modern twist with pistachios and seasonal rhubarb. The layers represent the tutu of a ballerina, making this both a cultural nod and a stunning centerpiece.

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A cake with fruit on top. | quickietreats.com

Frequently Asked Questions

→ How far in advance can I make the meringue layers?

The pistachio meringue layers can be made up to 2 days in advance. Store them in an airtight container separated by parchment paper in a cool, dry place. Don't refrigerate them as moisture will soften the meringue.

→ Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this dessert. Thaw it completely before using and drain any excess liquid. You may need to adjust the cooking time slightly as frozen rhubarb often cooks faster than fresh.

→ What can I substitute for pistachios if I have a nut allergy?

For a nut-free version, replace the ground pistachios in the meringue with an equal amount of crushed cookies like shortbread or graham crackers. For garnish, use toasted seeds like pumpkin or sunflower seeds, or simply omit.

→ How long can the assembled pavlova be kept before serving?

For best results, assemble the pavlova no more than 1-2 hours before serving. Once assembled, the moisture from the cream and rhubarb will begin to soften the meringue. Add the rhubarb syrup just before serving for optimal texture.

→ Why did my meringue crack during baking?

Meringue cracking is common and typically caused by sudden temperature changes or overmixing. Ensure your oven is fully preheated before baking, don't open the door during baking, and allow the meringue to cool completely in the turned-off oven. Minor cracks add to the pavlova's rustic charm and will be hidden by the cream and toppings.

→ Can I make this dessert dairy-free?

Yes, substitute the heavy cream with a plant-based whipping cream alternative. Coconut cream works particularly well—chill a can overnight, scoop out the solid cream that rises to the top, and whip it with a little powdered sugar. The flavor complements the pistachios and rhubarb beautifully.

Rhubarb Pistachio Pavlova

Delicate pistachio meringue layers with whipped cream and orange-infused stewed rhubarb, topped with crunchy pistachios.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Mia


Difficulty: Intermediate

Cuisine: European

Yield: 8 Servings (1 multi-layered pavlova)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Pistachio meringue

01 4 Large egg whites (at room temperature)
02 250 grams (1.25 cups) Fine white sugar
03 140 grams (1.2 cups) Ground pistachios

→ Stewed rhubarb

04 500 grams (4 cups) Forced rhubarb
05 75 grams (2.65 oz) Granulated white sugar
06 1 Orange (juice and zest)

→ Filling

07 800 ml (3.3 cups) Heavy cream (double cream)
08 50 grams (1.75 oz) pistachio nuts

Instructions

Step 01

Preheat oven to 150 degrees Celsius/300 degrees Fahrenheit. Cut the rhubarb into 1-inch pieces and place in an oven-proof dish. Sprinkle the sugar over the top, and grate and squeeze over the orange zest/juice.

Step 02

Bake rhubarb in the oven for 20 minutes or until it is tender and a knife goes in easily. Remove and allow to cool.

Step 03

Turn the oven up to 160 degrees Celsius / 320 degrees Fahrenheit and prepare four baking trays lined with parchment paper.

Step 04

Whip egg whites using an electric hand whisk or food processor until they go opaque white and reach stiff peaks. Gradually add the sugar whilst continuing to whisk until it is all incorporated and the meringue mixture is glossy and white.

Step 05

Fold in the ground pistachio nuts with a rubber spatula to avoid knocking out too much air.

Step 06

Spread round, flat disks of pistachio meringue onto each baking sheet.

Step 07

Bake the pistachio pavlova layers in the oven for 20 minutes, then turn the oven off and allow it to cool completely before opening it to allow the meringue to dry out.

Step 08

Whip heavy cream until it is thick and gloopy enough to stay still but not stiff, and chop pistachio nuts into small pieces.

Step 09

Place a pistachio meringue pavlova layer on a serving platter and spread whipped cream over the top right to the edges. Lay another meringue disk on top, and repeat.

Step 10

Use a slotted spoon to place the stewed rhubarb on top of the cream and pistachio pavlova stack and sprinkle with pistachio nuts. Just before serving, pour over the rhubarb syrup/cooking liquid as an extra sauce that tastes delicious with the other flavors.

Notes

  1. For best results, ensure egg whites are completely free of yolk to achieve maximum volume in your meringue.

Tools You'll Need

  • Electric hand whisk or food processor
  • Rubber spatula
  • Baking trays
  • Parchment paper
  • Oven-proof dish
  • Slotted spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains dairy
  • Contains nuts (pistachios)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420.5
  • Total Fat: 26.4 g
  • Total Carbohydrate: 42.3 g
  • Protein: 8.2 g